Incredible how creatures of the sea can camouflage themselves in the depths but captivate us with their vibrant colors when paired with earthy vegetables, legumes, and grains. For your second course (here's the first, if you missed it!), we've decided to highlight this lovely balance of earth and sea.

We’ve included two dishes from avid Forkly-ers, Chef Rodrigo De La Calle of Aranjuez, Spain and Chef Alessandro Ricciardi of Florence, Italy. Chef De La Calle’s creations focus on “Gastrobotánica,” a new wave of cooking that emphasizes the use of uncommon plant species for delicate, artistic dishes. Chef Ricciardi works with flour and natural yeast concentrating on impastazione, or, “making the dough” into beautifully textured dishes with contrasting reds, purples, greens, and such, depending on the ingredients of the season.

As is our reaction to many of the chefs and food enthusiasts on Forkly, we wish we could hop on a plane just to try a bite!

Pulpo Y Lentejas

Fish Base Soup With Rice Noodles

Seared Scallops with Pork Hock & Leek Terrine

Spaghettino Mare

Lobster and Pea Risotto

For more colorful dishes and to share your own, check out the Forkly app!

forkly.comForkly is a beautiful way to discover and share dining tastes. We’ll show you a new dish around the corner, the best burger in town, or your favorite cocktail in a new city. It’s a personal rating card, a map to new food & drinks, and most of all it’s a great way to connect with others who have similar tastes — all just a few taps away.